Vegan Egg & Tomato Bagel; Coleslaw with Thai Dressing

Such a lovely sunshine for now, we can carry on this sunny weather through the long evening until sunset, and unwind!

Will you feel exhausted after a whole day of work? Just a silly question! :p

That’s how it! It is my excuse for cooking tonight, (cheeky smile)! Only want to make some no-fuss sandwiches for dinner, how about making some scrambled eggs to finish off my leftover tofu. And a simple coleslaw with my favourite salad dressing. Done, that is my simple menu for tonight!

I made the tofu from last few days, half of it, I finished with preparing a Chinese dish called: 老少平安. Sorry, I don’t know the English name of it, just mash the tofu, and add some minced carrot, preserved vegetables, shiitake mushroom with chopped glass noodle, seasoning and steam it. This dish is so common and popular in our hometown.

And I finish off the half block of tofu to make this scramble egg today, add some turmeric to the colour, and the extra ingredient is the nutrient yeast that I add today for a little bit more flavour from last time.

Thai salad dressing will turn over the coleslaw more interesting, not only the mayonnaise usually. I love the tangy flavour with lime juice and with little bit maple syrup for another taste bud.

The scramble egg is too easy to prepare, just mash up the tofu, quick stir in the frying pan, add the seasoning and finish, isn’t it fit in my lazy lifestyle, hehe!

Vegan Egg & Tomato Bagel, Coleslaw with Thai Dressing

Ingredient:

For the Vegan Egg:

1/2 block of Firm Tofu

1/2 tsp Ground Turmeric

Pinch of Pink Himalayan Pink Sea Salt

Fresh Parsley or dried parsley, finely chopped

1 tbsp Nutrient yeast

Olive oil

Black pepper

For the Coleslaw:

Purple cabbage, shredded

Carrot, grated

For the Thai dressing:

1/2 cup Roasted peanuts

1 1/2 tbsp Tamarind concentrated

4 tbsp Rice vinegar

2 tbsp Tahini

1 to 2 tbsp Fresh Lime juice (lemon juice will do)

1 tsp Maple syrup

2 tsp Sesame oil

Pinch of Chilli flakes

Sea salt

Water, more or less to adjust

Method:

For the dressing: Put all the ingredients in a small food processor, blend until well combine, adjust the taste by adding more or less. Prepare the cabbage and carrot in a salad bowl, pour the Thai dressing in and toss until all coats with the dressing, cover with a lid or with a piece of clingfilm, chill in the fridge for at least an hour before serve.

For the Vegan egg: Use a dry tea towel to dry the tofu, smash it with a fork or use your hands. Add oil in the frying pan, and stir-fry the crumbled tofu for a minute, add turmeric, salt, and parsley, quick stir it to combine evenly, sprinkle with the nutrient yeast. Add seasoning. Off heat.

Assembly:

Cut the bagel in lengthwise, you can toast it or without, spoon the vegan scramble egg on top with a few slices of tomato, sprinkle with black pepper.